Zucchini fritters might get all the press these days, but you can make these savory stacks with almost any vegetable. Butternut squash is a go-to recipe for the cold, winter months. These fritters become the perfect appetizer when served with a sour cream and chive dipping sauce, or you can use them as the "bread" for a sandwich slider. Not only that, but they're unbelievably easy to whip up because they use pantry staples as the binding ingredients. The sky's the limit with this recipe.
The key to making fritters work is the wringing step. Make sure you really squeeze out all that excess water, which can cause the batter to have too much liquid. Butternut squash has less water content than zucchini, but it still has enough to affect the batter's ability to hold together. Too much liquid in the batter can also cause the oil to spit at you while the fritters are frying, and no one wants that.